Ingredients:
3 tbsp of sunflower oil
2 cups shredded curly kale1 small red capsicum diced
1 red onion diced
1 can washed & drained borlotti beans
1 tbsp green pepper corns
salt to taste
about 1 tbsp of lemon juice
Directions:
1) Wash and soak the rice in cold water for a while, boil the hot water for cooking. Cook the rice in boiling water with salt, for about 10 minutes or until done. Once cooked drain the excess water and keep aside until ready to be used.
2) Wash and chop all the vegetables, heat a large wok on high and add the oil. Place the onions and capsicum and saute for a few minutes. Once they become transuclent add the rice, curly kale and green pepper corns. Mix well and cook for a further 10 minutes, add the salt to taste and the lemon juice and you are ready to serve, enjoy it warm.
Variations:
I think that this recipe would work with pasta also, and if you like it to be a little bit saucy then you can add either coconut milk or chopped tomatoes. Instead of the green pepper corns you can use either whole black pepper corns or chopped green chillies.
Variations:
I think that this recipe would work with pasta also, and if you like it to be a little bit saucy then you can add either coconut milk or chopped tomatoes. Instead of the green pepper corns you can use either whole black pepper corns or chopped green chillies.
